Bacon and Egg Breakfast Casserole
Bacon and Egg Breakfast Casserole
Ingredients
For the Casserole
- 8 ounces bacon, chopped
- 1 tablespoon olive oil
- 1/4 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 5 ounces fresh spinach
- 12 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cooled. Pour off all but 1 tablespoon of bacon fat from the skillet.
⏱️ 10 min
- 3
Add the olive oil to the skillet (if needed to reach 1 tablespoon fat). Add the diced yellow onion and red bell pepper. Sauté for 5-7 minutes, or until softened. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.
⏱️ 10 min
- 4
In a large mixing bowl, whisk together the large eggs, heavy cream, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min
- 5
Spread the cooked bacon and sautéed vegetables evenly over the bottom of the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bacon and vegetables.
⏱️ 2 min
- 6
Pour the egg mixture evenly over the ingredients in the baking dish. Gently shake the dish to ensure the egg mixture settles around all the ingredients. Top with the remaining 1/2 cup of shredded cheddar cheese.
⏱️ 2 min
- 7
Bake for 30-35 minutes, or until the casserole is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set further and makes for cleaner cuts.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon and Egg Breakfast Casserole
Ingredients
For the Casserole
- 8 ounces bacon, chopped
- 1 tablespoon olive oil
- 1/4 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 5 ounces fresh spinach
- 12 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon, transfer to a paper towel-lined plate to drain, and crumble once cooled. Pour off all but 1 tablespoon of bacon fat from the skillet.
⏱️ 10 min - 3
Add the olive oil to the skillet (if needed to reach 1 tablespoon fat). Add the diced yellow onion and red bell pepper. Sauté for 5-7 minutes, or until softened. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.
⏱️ 10 min - 4
In a large mixing bowl, whisk together the large eggs, heavy cream, salt, and black pepper until well combined and slightly frothy.
⏱️ 3 min - 5
Spread the cooked bacon and sautéed vegetables evenly over the bottom of the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the bacon and vegetables.
⏱️ 2 min - 6
Pour the egg mixture evenly over the ingredients in the baking dish. Gently shake the dish to ensure the egg mixture settles around all the ingredients. Top with the remaining 1/2 cup of shredded cheddar cheese.
⏱️ 2 min - 7
Bake for 30-35 minutes, or until the casserole is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows it to set further and makes for cleaner cuts.
⏱️ 10 min